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New Year's Day Black-Eyed Pea Soup Recipe

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This recipe for New Year's Day Black-Eyed Pea Soup, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Hampton Bundy


2 c. dried black-eyed peas
cold water to cover peas

1 ham bone with "trimmings"
3 med. onions, chopped
2 bay leaves
1 1/2 tsp. salt
1 tsp. pepper
2 qts. water, more if needed


Wash the peas well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight.

The next morning (start early - peas like to take their time), pour off the soaking water, add ham bone, 8 cups of water, onion and seasonings.

Put on the back of the stove and let simmer gently until peas are very tender, usually about 4 hours. Add more water if needed.

Remove and discard ham bone. If the water looks a bit scant, pour in 1 or 2 cups more. When the peas are good and tender remove about a cupful of the peas and mash well with some of the pea liquid. (This can be done in a blender of course.) Return mashed peas to pot, taste for seasoning and serve steaming hot over freshly cooked white rice.

It's a tradition that no true Southerner would let New Year's Day slip past without some version of black-eyed peas for luck, and what better way to use the ham bone from the Christmas buffet, than to make it into a hearty soup? This recipe is from the "Jimmy Carter Family Cookbook."




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